Description
A flavorful and traditional Nigerian Chicken Stew made with tender, spice-seasoned chicken simmered in a rich, vibrant tomato and pepper sauce. This hearty dish features a blend of aromatic spices and fiery scotch bonnet peppers for an authentic West African taste, perfect served with rice or yams.
Ingredients
Scale
For the Chicken:
- 2.5 lbs bone-in chicken (thighs or drumsticks), cleaned
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon curry powder
- 1 teaspoon thyme
- 1 onion, chopped
- 1/4 cup vegetable oil
For the Tomato-Pepper Sauce:
- 4 large Roma tomatoes
- 1 large red bell pepper
- 1 small red onion
- 2 scotch bonnet peppers (or 1 for less heat)
- 2 tablespoons tomato paste
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1 bouillon cube
- Salt to taste
Instructions
- Prepare the Chicken: Season the cleaned chicken pieces with salt, black pepper, paprika, curry powder, thyme, and chopped onion. Rub the spices thoroughly on the chicken to ensure it absorbs all flavors.
- Brown the Chicken: Heat the vegetable oil in a large skillet or pot over medium heat. Add the seasoned chicken pieces and fry until browned on all sides, which helps to seal in flavor and gives the stew a richer taste.
- Make the Tomato-Pepper Sauce: While the chicken browns, blend the Roma tomatoes, red bell pepper, small red onion, and scotch bonnet peppers until smooth. This mixture creates the base of the stew sauce.
- Cook the Sauce: Pour the blended tomato-pepper mixture into the pot with the browned chicken. Add tomato paste, garlic powder, ginger powder, and crumble the bouillon cube into the sauce. Stir well to combine all ingredients.
- Simmer the Stew: Cover the pot and reduce the heat to low. Allow the stew to simmer gently for about 35-45 minutes so the chicken can cook through and the flavors meld together beautifully. Stir occasionally to prevent sticking and ensure even cooking.
- Final Seasoning and Serve: Taste the stew and add salt as needed. Once the chicken is tender and the sauce has thickened to your liking, remove from heat. Serve hot with rice, yams, or your preferred side dish to enjoy this classic Nigerian meal.
Notes
- Adjust the number of scotch bonnet peppers depending on your tolerance for heat.
- Use bone-in chicken for better flavor and juiciness in the stew.
- If you don’t have a blender, finely chop the tomato, pepper, and onion mixture instead.
- Allow the stew to rest for a few minutes before serving to deepen the flavors.
- Leftovers taste great the next day, as the flavors continue to develop.
Keywords: Nigerian chicken stew, spicy chicken stew, West African stew, tomato pepper chicken, traditional Nigerian recipe